Mexican Coleslaw Tomato Corn (Print Version)
Cabbage salad with corn, tomatoes, creamy lime dressing, and jalapeno delivers zesty Southwestern flavor.
# Ingredients:
→ Dressing
01 -
240 ml mayonnaise
02 -
160 ml sour cream
03 -
45 ml freshly squeezed lime juice
04 -
30 ml taco seasoning
→ Salad Base
05 -
450 g tri-color coleslaw mix
06 -
1 red bell pepper, diced
07 -
225 g grape tomatoes, halved
08 -
1 can (430 g) black beans, drained and rinsed
09 -
240 g grilled or blackened corn kernels
10 -
1 jalapeño, seeded and finely minced
11 -
15 g chopped fresh cilantro
12 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
Whisk together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl until fully blended.
02 -
In a large mixing bowl, toss tri-color coleslaw mix, diced red bell pepper, halved grape tomatoes, drained black beans, grilled corn, minced jalapeño, and chopped cilantro until evenly distributed.
03 -
Pour the dressing over the vegetable mixture and gently fold until all components are thoroughly coated.
04 -
Adjust seasoning with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes to develop and meld flavors before serving.
# Notes:
01 -
For the best flavor and texture, chill the salad for a minimum of 30 minutes to allow the ingredients to absorb the dressing.